Pan con Chicharrón (Peruvian Pork Belly Sandwich)
Crispy pork belly, fried sweet potato, and salsa criolla on a soft roll — Lima's classic weekend breakfast sandwich.
Servings 4 People
Equipment
- Large pot
- Heavy skillet
- Slotted spoon
Ingredients
Brine
- 2 lb Pork Belly no bones, brined for 4 hours (about 1kg)
- 2 tbsp Salt
- 3 tbsp Sugar
- 2 lt Water
Salsa Criolla
- 1 Red Onion finely jullianned
- 1/8 cup Cilantro Leaves chopped
- 2 Limes Juiced
- 1 Ají Amarillo no seeds and Julienned
- Salt & Pepper
- 1 tbsp Vegetable Oil
Spices for the Pork
- 1 Bayleaf
- 2 sprigs of Mint
- 1 tablespoon Black Pepper corns
- 3 Garlic cloves
- 1.5 tbsps Salt
- 2 lt Water
Sandwich
- 4 - 6 Bread Rolls
- 2 Sweet Potatoes sliced and fried
Frying
- 4 cups Vegetable oil
Instructions
Brine
- In a bowl, add water, salt, sugar, pork belly (cut in half), let it marinate for 4 hours, then drain it and put it aside.
Cooking the Porkbelly
- In a pot add 2 lt of water, pork belly, salt (1.5 tbsps), the mint, bay leaf, and garlic. Bring to a boil then simmer until the pork belly is completely tender, approximately 1.5 to 2 hours. Remove the pork belly, drain it, and pat it dry thoroughly with paper towels. In a deep skillet or wok with vegetable oil heated to 350°F to 375°F (175°C to 190°C), fry the pork belly in batches until golden and crispy on the outside, approximately 4 to 5 minutes per side. Remove and let it rest on paper towels before building the sandwich.
Salsa Criolla
- add all ingredients to a bowl, add salt & pepper, give a stir put aside.
Sandwich
- Cut your buns into two, add some fried sweet potatoes, pork belly, and Sarsa Criolla, serve while hot.
Video
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